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Cajun bros, can you tell me about Ponchartrain's frozen blue "gumbo" crabs?
Posted on 5/8/26 at 2:48 pm
Posted on 5/8/26 at 2:48 pm
I'm planning to make a bisque for mother's Day and my selection of seafood is pretty lame. It's especially hard to get shells-on, which I want for the stock.
But Wallyworld had a pound of blue crabs in shell available for a suspiciously low price. Can y'all tell me if this is a good company or if I should continue looking.
LINK
But Wallyworld had a pound of blue crabs in shell available for a suspiciously low price. Can y'all tell me if this is a good company or if I should continue looking.
LINK
This post was edited on 5/8/26 at 2:49 pm
7
Posted on 5/8/26 at 2:53 pm to weremoose
it says "product of the usa" right there on the bag. they're fine to cook with but they wont have a lot of meat on them
Posted on 5/8/26 at 2:55 pm to weremoose
Probably good to use to make a stock, but not much more.
Posted on 5/8/26 at 2:55 pm to weremoose
Have them shipped from Tony's Seafood
https://tonyseafood.com/shipping.php
or
https://louisianabluecrabs.com/live-blue-crab-prices-flat-rate-shipping
https://tonyseafood.com/shipping.php
or
https://louisianabluecrabs.com/live-blue-crab-prices-flat-rate-shipping
This post was edited on 5/8/26 at 3:02 pm
Posted on 5/8/26 at 3:51 pm to weremoose
If it's for a stock, they're good for that. If you need a bunch of crab meat, they're probably too small.
Crabs that are kind of small to keep for boiled crabs but OK to put in halves in seafood gumbo are "gumbo crabs." They're mostly for seasoning in seafood gumbo.
Crabs that are kind of small to keep for boiled crabs but OK to put in halves in seafood gumbo are "gumbo crabs." They're mostly for seasoning in seafood gumbo.
This post was edited on 5/8/26 at 3:53 pm
Posted on 5/8/26 at 5:26 pm to weremoose
I use those to flavor a seafood gumbo .... not much meat on the bone. They're called gumbo crabs for a reason ... small crabs that won't sell in restaurants
Posted on 5/8/26 at 5:44 pm to weremoose
Thanks everyone! I'll use them for stock and do something else for the meat.
Posted on 5/11/26 at 9:58 am to weremoose
Hey, if anyone is interested, it worked out really well. I even got enough meat out of the blue crabs to be appropriate for the bisque, since bisque doesn't need a lot of meat.
I boiled them until just cooked, then into an ice bath before cracking the meat out and returning the shells to the pot with the aromatics.
That let me do some ravioli with the meat from the legs I picked up just in case there wasn't enough meat in the gumbo crabs. Mother's day was a success. Thanks again for the advice!
I boiled them until just cooked, then into an ice bath before cracking the meat out and returning the shells to the pot with the aromatics.
That let me do some ravioli with the meat from the legs I picked up just in case there wasn't enough meat in the gumbo crabs. Mother's day was a success. Thanks again for the advice!
This post was edited on 5/11/26 at 10:00 am
Posted on 5/11/26 at 11:26 am to weremoose
Sidebar- if you are using gumbo crabs to flavor your seafood gumbo- do you pick and clean them or just toss them in the pot whole?
Posted on 5/11/26 at 12:11 pm to slinger1317
You can fish with them.
Posted on 5/11/26 at 10:18 pm to slinger1317
These were picked, but not super well. I ended up picking them anyway before using them
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